Our Meat

The Register's Difference

We pride ourselves on making the best possible traditional southern smoked sausage. At every opportunity we choose to put quality first to ensure that when you take a bite of Register's sausage, bacon, or ham you are every bite is worth your hard earned penny.

We were raised to believe that everyone should work hard for everything that they have. We shouldn't didn't take shortcuts just to get ahead or to get more. Our sausage is the same way. We don't use any soy, gluten, phosphates, or any other "fillers" to try and help our bottom line. All of our ingredients are hand selected to ensure the highest of quality. This is sausage the way grandpa use to make it!

Our experienced staff mixes, stuffs, and hangs each piece of sausage by hand. Next we slow smoke it between 4-5 hours in our 75 year old brick smokehouses. Finally, the sausage is cooled and vacuum packaged to make sure each customer gets the freshest possible product.

Here are a few differences you'll notice about our sausage:

Slightly chunkier sausage

Not emulsified like a hot dog

No fillers that give a bland taste

No phosphates to add "water weight"

High Quality Ingredients

Slow smoked so the casings don't get tough

The Famous Register's Taste!

Register’s Smoked Meats are the best thing money can buy, except puppies.